Pineapple & Coconut Bread & Butter Pudding

 

Adapted from Cooking Lovers facebook page

Serves 6-8

8 slices brioche or white sandwich bread, lightly toasted; 50 g unsalted butter, softened; 395 g can sweetened condensed milk; 1 1/2 cups (375 ml) coconut milk; 3 eggs; 1 tsp vanilla extract; 1/2 tsp ground cinnamon; 1 cup (150 g) crushed pineapple, drained; 1/3 cup (25 g) shredded coconut; 1 tbsp raw sugar (for topping)

Preheat oven to 180°C (160°C fan-forced). Lightly grease a medium baking dish (1.5L capacity).

Spread each slice with softened butter. Cut into triangles or cubes and layer in the dish, scattering crushed pineapple and shredded coconut between layers.

Whisk together condensed milk, coconut milk, eggs, vanilla, and cinnamon.

Pour custard over the bread. Press gently so bread absorbs liquid. Let sit for 10–15 minutes to soak thoroughly.

Sprinkle with raw sugar. Bake for 35–40 minutes, or until golden and set with a gentle wobble in the middle.

Serve warm, topped with coconut yoghurt, whipped cream, or vanilla ice cream.